Imperial, Ancien see Ancien.

Imperial Club
Canada

Potted Cheddar; snappy; perhaps named after the famous French Ancien
Imperial.

Incanestrato
Sicily, Italy

Very sharp; white; cooked; spiced; formed into large round “heads” from fifteen to twenty pounds. See Majocchino, a kind made with the three milks, goat, sheep and cow, and enriched with olive oil besides.

Irish Cheeses

Irish Cheddar and Irish Stilton are fairly ordinary imitations named after their native places of manufacture:  Ardagh, Galtee, Whitehorn, Three Counties, etc.

Isigny
France

Full name Fromage a la Creme d’Isigny. (See.) Cream cheese.  The American cheese of this name never amounted to much.  It was an attempt to imitate Camembert in the Gay Nineties, but it turned out to be closer to Limburger. (See Chapter 2.)

In France there is also Creme d’Isigny, thick fresh cream that’s as famous as England’s Devonshire and comes as close to being cheese as any cream can.

Island of Orleans
Canada

This soft, full-flavored cheese was doubtless brought from France by early emigres, for it has been made since 1869 on the Orleans Island in the St. Lawrence River near Quebec.  It is known by its French name, Le Fromage Raffine de l’Ile d’Orleans, and lives up to the name “refined.”

J

Jack see Monterey.

Jochberg
Tyrol, Germany

Cow and goat milk mixed in a fine Tyrolean product, as all mountain cheese are.  Twenty inches in diameter and four inches high, it weighs in at forty-five pounds with the rind on.

Jonchee
Santonge, France

A superior Caillebotte, flavored with rum, orange-flower water or, uniquely, black coffee.

Josephine
Silesia, Germany

Soft and ladylike as its name suggests.  Put up in small cylindrical packages.

Journiac see Chapter 3.

Julost
Sweden.

Semihard; tangy.

Jura Bleu, or Septmoncel
France

Hard:  blue-veined; sharp; tangy.

K

Kaas, Oude
Belgium

Flemish name for the French Boule de Lille.

Kackavalj
Yugoslavia

Same as Italian Caciocavallo.

Kaiser-kaese
Germany

This was an imperial cheese in the days of the kaisers and is still made under that once awesome name.  Now it’s just a jolly old mellow, yellow container of tang.

Kajmar, or Serbian Butter
Serbia and Turkey

Cream cheese, soft and bland when young but ages to a tang between that of any goat’s-milker and Roquefort.

Kamembert
Yugoslavia